Quick gourmet chicken and veggie dish. One-pot cooking, savory flavors, easy cleanup for weeknight meals.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken thighs (about 1 pound)
→ Vegetables
02 - 2 cups baby potatoes, halved
03 - 2 cups broccoli florets
04 - 1 large red bell pepper, sliced
05 - 1 small red onion, cut into wedges
→ Sauces & Seasonings
06 - 3 tablespoons olive oil
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon balsamic vinegar
09 - 2 teaspoons garlic powder
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon ground black pepper
→ Optional Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# How to Make It:
01 - In a large mixing bowl, thoroughly whisk olive oil, Dijon mustard, balsamic vinegar, garlic powder, dried thyme, dried oregano, smoked paprika, salt, and black pepper until fully combined.
02 - Add chicken thighs, baby potatoes, broccoli florets, red bell pepper slices, and red onion wedges to the bowl. Toss with the seasoned mixture until all pieces are evenly coated.
03 - Pour 1/4 cup water into the bottom of the Instant Pot. Transfer the coated chicken and vegetables to the pot. Secure the lid and cook on Manual high pressure for 10 minutes. Perform a quick pressure release, then switch to Sauté mode for 3 to 5 minutes to reduce liquid as desired.
04 - Preheat the air fryer to 375°F. Arrange the coated chicken and vegetables in the basket in a single layer, cooking in batches if necessary. Air fry for 18 to 20 minutes, shaking the basket halfway, until chicken is fully cooked and vegetables are tender.
05 - Serve components hot, garnished with fresh parsley and lemon wedges.
